Salmon pie with leek and dill
A crisp pastry case with chunks of salmon fillet, softened leek and dill in a creamy egg custard with lemon zest and a little cheese. Good warm or lukewarm with a green salad. Many make it with hot-smoked, cold-smoked or cured salmon instead, or add spinach.
- 1 h 30Time
- 30 minHands-on
- 4Portions
- ≈ 37 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced, for the pastry
- ≈ 2 tbspWater, cold
- 1Leek, small
- 1 tbspButter, for frying
- 300 gSalmon fillet, skinless
- ½Dill, bunch
- ½Lemon, grated zest
- 3Eggs
- 2 dlMilk
- 1 dlDouble cream
- 80 gGrated cheese
- to tasteSalt
- to tasteBlack pepper
On the side
- ½Lettuce
Method
- Rub the flour and butter together by hand or in a food processor until crumbly. Add the cold water and quickly bring it together into a dough. Press it into a tart tin, about 24–26 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Rinse and slice the leek and fry it in the butter until soft. Cut the salmon into chunks and chop the dill.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Grate the lemon zest. Whisk the eggs, milk and cream with the zest, salt and pepper.
- Spread the leek, salmon and dill over the pastry case. Pour in the egg custard and scatter over the cheese.
- Bake the pie in the middle of the oven for 30 minutes, until the custard has set and is golden.
- Rinse and cut the lettuce while the pie bakes.
- Let the pie stand for 5 minutes before cutting, and serve with the salad.
The cost is estimated from Swedish grocery prices.
